Boozy Baileys Mini Cheesecakes #desserts #cakes #cheese #recipes #easy

These Boozy Baileys Mini Cheesecakes are so natural to make and are the ideal bubbly gathering nourishment, they'll be gone in the blink of an eye!

This season is about festivals, parties, streaming glasses of Prosecco and liberal little nibbles.

Making party nourishment is so fun and simple, I essentially simply think about my preferred dishes and make them in small scale structure.

Prawn mixed drink, stuffing ball chomps, pigs in covers and these Boozy Baileys Mini Cheesecakes.

These little cheesecakes are so natural to make, there's not really any work included, they taste amazing and give an additional uncommon touch to any gathering spread.

Also try our recipe : Gluten-Free Pumpkin Cookies #desserts #cakes #cookies #pumpkin #glutenfree

Ingredients :

For the crust

1 1/2 packets (250g) Oreos
1/4 cup (100g) Butter

For the filling

2 cups (450g) cream cheese
7 fl oz (200ml) double cream whipped
1/3 cup (50g) grated chocolate plus extra for topping
1 cup (100g) powdered sugar (icing sugar)
2.7 fl oz (80ml) Irish cream liqueur

Instructions :

Roughly break the Oreo biscuits into a food processor. Blitz the biscuits on a high speed until they resemble fine breadcrumbs. Melt the butter in a saucepan then add the biscuit crumbs and mix until it's thoroughly combined.
Divide the biscuits between 9 muffin cases and press down with the back of a teaspoon to form a base, refrigerate for 1 hour.
To make the filling add the cream cheese, Irish cream liqueur, icing sugar, chocolate in a large bowl and lightly whip together. Fold in the whipped cream until thoroughly combined.
Divide the mixture into the muffin cases and refrigerate for at least 2-3 hours.
To serve simply remove from the muffin cases and sprinkle over a little extra grated chocolate.

Source : bit.ly/2IzmxAg